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Need help with a corn crepe recipe from Symon/Ruhlman
I've made these several times and never had a problem. My only guess is that your flour is very airy and light so that a half cup isn't enough. Do you have a scale? Try weighing out 2 ounces of flour.
Sticking is a matter of using enough oil and heating your pan properly. Or use a non-stick pan.
I do remember one saturday afternoon at lola when Frank Rogers couldn't make his crepe batter work and symon had to do it for him. And this was a guy who'd been making them every day for years. So there is some mystery involved. But personally, I think it has to do more with the weight of flour.
Change in Book Biz Recipe May Lead to More Interesting Food Reading
thanks, adam. your math is correct and i'd like to reiterate what you allude to--how hard it is to sell 20,000 copies of a book. it's a sad but true irony of our culture: the more original the book, often the harder it is to sell.
A Dispatch from the Old School
i would not be able to get out of bed in the morning were it not for the incredibly wise and breathtakingly lucid The Elements of Cooking.
--anonymous
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Grilling: Chicken Sausage with Basil and Tomatoes
thanks, joshua, this is my absolute favorite sausage in the entire book! I add some fatback though for a truly succulent finished link. Works great loose or as patties as well.
Need help with a corn crepe recipe from Symon/Ruhlman
I've made these several times and never had a problem. My only guess is that your flour is very airy and light so that a half cup isn't enough. Do you have a scale? Try weighing out 2 ounces of flour.
Sticking is a matter of using enough oil and heating your pan properly. Or use a non-stick pan.
I do remember one saturday afternoon at lola when Frank Rogers couldn't make his crepe batter work and symon had to do it for him. And this was a guy who'd been making them every day for years. So there is some mystery involved. But personally, I think it has to do more with the weight of flour.
Change in Book Biz Recipe May Lead to More Interesting Food Reading
thanks, adam. your math is correct and i'd like to reiterate what you allude to--how hard it is to sell 20,000 copies of a book. it's a sad but true irony of our culture: the more original the book, often the harder it is to sell.
A Dispatch from the Old School
i would not be able to get out of bed in the morning were it not for the incredibly wise and breathtakingly lucid The Elements of Cooking.
--anonymous
Weekend Book Giveaway: 'The Elements of Cooking'
these are all awesome responses--fascinating. is salt more important than love?!
Alton Brown on 'The Next Iron Chef'
as i commented on blog.ruhlman.com, regarding the michael symon conflict of interest questions, I will give a brief answer here and a more complete response later, when the show begins to air. It wasn't as difficult as it might have been. If anything, with only one significant exception, it was more of a detriment to symon to have me on the panel.
Grilling: Chicken Sausage with Basil and Tomatoes
i love chicken in ANY form and when you include /basil, tomato and garlic it's got to end up wonderful. ( i think I'll do patties)
Would'nt this be grand in a pasta dish? Dave
Grilling: Chicken Sausage with Basil and Tomatoes
@expat39520: No reason at all, delicious anyway you want to cook them :)
Grilling: Chicken Sausage with Basil and Tomatoes
Is there any reason why the sausage can't be shaped into small patties and frozen or refrigerated?
Grilling: Chicken Sausage with Basil and Tomatoes
@whoizzit: I get mine from the butcher. Most butchers have casings, you just have to ask. You can buy a lot and pack them in salt and they'll last about a year.
You can also buy them online at places like Butcher & Packer. I used them for a while until I found a butcher who had them pretty reliably around me.
Grilling: Chicken Sausage with Basil and Tomatoes
@AnnieNT: These are great as patties too.
Grilling: Chicken Sausage with Basil and Tomatoes
Where do you purchase the sausage casings? I assume from a butcher - I'm in Savannah, GA and may have to get creative. We LOVE chicken sausages and I'm fired up to make these SOON. Thanks for sharing!
Grilling: Chicken Sausage with Basil and Tomatoes
can you make this sausage without the casings (e.g patties)? I hate dealing with sausage casings and the stuffing process.
Grilling: Chicken Sausage with Basil and Tomatoes
@ruhlman: Thanks, this was probably the best sausage I've made so far :) I've found grinding the chicken thighs with the skin gives me the right amount of fat to keep them juicy. That's why I omitted the fat back and left "skinless" off the chicken thighs, but looking back, I should have mentioned that they should have the skin on.
Need help with a corn crepe recipe from Symon/Ruhlman
When I was cutting my teeth on crepes, the biggest problem I had was keeping the pan too hot. I used the recipe from The French Laundry Cookbook and there was some sage advice in there: "if you hear it sizzle in the pan, your heat is too high". Once I got that through my head, it was smooth sailing -- good luck!
Alton Brown on 'The Next Iron Chef'
I DO watch HBO and enjoy it very much--as I enjoy FN and I think the point is, we don't expect Alton to use the F-word because he is always seems so articulate--"oh, bother" rather than what most of us would say--it's kind of like hearing your parents say the F-word--you don't expect it so it's kind of funny. And it's just a word.
Need help with a corn crepe recipe from Symon/Ruhlman
Thanks for the advice. It's comforting to know that Frank couldn't always make it work! I'm going to tackle them again and hope for the best.
Need help with a corn crepe recipe from Symon/Ruhlman
Ok look for a recipe online for Cachapas. It is a venezuelan corn pancake. They are very sturdy and extremely pliable and allows you to put meat or basically whatever else you want and it is Pesach compliant
Change in Book Biz Recipe May Lead to More Interesting Food Reading
@nick: Thanks for the clarification. Can't wait to see how the book turns out.
@ruhlman: Yeah. I didn't assert as aggressively the fact that even 20,000 copies would be a hard target to hit, since most of my back-up on that is anecdotal, from authors and from folks I know who deal with books and from links I can't seem to find. There was an item online from Publisher's Weekly where they talk about Bourdain's book being a hit for selling more than 250,000. That number really shocked me, because I seemed to see that book in everyone's hands after it came out. It seemed low, and then it's even more disheartening when you think that that's about 0.0008% of the U.S. population (roughly 303,000,000).
@paris221966: Seems like this might not be the thread for you.
Change in Book Biz Recipe May Lead to More Interesting Food Reading
I don't care about Gandhi or Marx either.
Change in Book Biz Recipe May Lead to More Interesting Food Reading
@paris221966: Mohandas Gandhi and Karl Marx were authors. And all they cared about was making money. You are so right.
A Dispatch from the Old School
Carney's House Party (it takes place in 1911) mentions a similar-sounding, delectable sort of party called a Bacon Bat.
http://www.oldandsold.com/articles05/party7.shtml
A Dispatch from the Old School
Matthew, what i especially like about the pig roast post is the paragraph that starts, "The next morning and usually with a hangover, they build a fire..." and "Rednecks, my culture, see pig roasts as a way to relieve wintertime blahs and, for some rednecks, an excuse to start drinking whiskey at daybreak."
love it!
A Dispatch from the Old School
Ruhlman, I'm sure the omission of an entry for "Red Ants" in Elements of Cooking is just an oversight, but just in case, Whitehead points out that they can be driven away by sprigs of wintergreen or ground ivy. I hear Raid also works.
Alton Brown on 'The Next Iron Chef'
^^^Wow, a tad judgmental aren't we? Please come back and add a comment when you climb down from your high horse.
Great interview, love Alton.
Alton Brown on 'The Next Iron Chef'
I'm appalled that a seemingly intelligent and artitculate man like Alton Brown would need to resort to the "F bomb" in expressing himself. And I'm amazed that anyone would find this vocabulary praiseworthy. If you like that kind of language, watch HBO.
Alton Brown on 'The Next Iron Chef'
Loved the interview! I love watching Good Eats!! My kids are 2,4, and 5 and they love it, too. There are so many "artsy" food shows on, what I love it the history, and science of good tasting food. Thank you Alton!!! I love the groundedness (if that is a word) that he brought to the Next Iron Chef. All I can say is if A.B. is in it, I'll watch it!!
Alton Brown on 'The Next Iron Chef'
Loved the interview, albeit small. It was nice to hear his take on Jeffrey. Sometimes while watching the banter between Jeffrey and the other judges I squirm at the obvious tension and what appears to be a desire to lean over and slap him across the face. It’s like a train wreck, I mean I want to change the channel …. But, then I might miss the cat fight if I do.
Lastly I love A.B & Good Eats, I’ve been a fan from the start, I even have the salt cellar to prove it….looking forward to many more years from your show.
Weekend Book Giveaway: 'The Elements of Cooking'
Thanks to everyone for commenting and congrats to our winners:
cupcup
sw8t
Anthony A
amylou61
ride&cook
Weekend Book Giveaway: 'The Elements of Cooking'
The single most important ingredient is shopping -- or sourcing. Finding really great quality... or unusual ... spices or condiments or whatever you want to put together. Eventually. So for me, I have a pantry of exotica... that I use to augment the freshest basic ingredients I can find.
You can't improvise if there are no ingredients to improvise from. And if the ingredients are second rate, the results show up on the plate.
You can have great technique, but if a box of instant oatmeal is all that's in your pantry, you're not making anything much more exotic or interesting than oatmeal.
Weekend Book Giveaway: 'The Elements of Cooking'
The single most important element in cooking:
Fresh and high-quality ingredients. Even the simplest recipe or technique benefits and is enhanced by what you put in as much as what you do to it.
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thanks, joshua, this is my absolute favorite sausage in the entire book! I add some fatback though for a truly succulent finished link. Works great loose or as patties as well.